HEMINGWAY'S TAVERN
West Hibiscus Boulevard
Melbourne, Florida, 32901
Brevard County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket cook line Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets. Cook line
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans. By triple sink Corrected On-Site
- 16-37-1:Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature
Food safety inspection conducted on 2/20/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 8/19/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-08-19: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket make table Grill brush - From follow-up inspection 2024-08-19: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back door - From follow-up inspection 2024-08-19: **Time Extended**
Food safety inspection conducted on 8/19/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/16/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gasket make table Grill brush
- 08B-38-4:Basic - Food stored on floor. Onions walk in produce cooler
- 08B-12-5:Basic - Stored food not covered. Cooked ribs walk in produce cooler
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduce oxygen packaging octopus
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Vacuum seal on octopus operator discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked wings walk in cooler. 46f to 52f cold holding from Wednesday and Thursday Cook put hot wings from today Friday under other wings raising temperature. Suggest rapid chill **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back door
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle both at bar
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food cart Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using ROP for items held more than 48 hours cheese, raw bison burgers, octopus.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pulled pork in walk in cooler
Food safety inspection conducted on 8/16/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 3/18/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. One white in salad area and one in prep area.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in corner of dry storage. Manager states it came from the ice machine prior to repair yesterday.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in prep area have dust build up.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Orange juice in reach in cooler in salad station
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on salad station prep area. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cookline has crash cart blocking access to handwashing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo lineCorrected On-Site Corrected On-Site
Food safety inspection conducted on 3/18/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 10/5/2023
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. By triple sink
- 14-69-4:Basic - Ice buildup in walk-in freezer. Operator has contacted repair services **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-12-5:Basic - Stored food not covered. Uncovered soup of day in cookline walk in Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Pumpkin can rusted lid 6.6 lbs Can of tomatoes pinched 6.6lbs
- 08A-05-6:High Priority - Raw chorizo over raw octopus in cook line unit Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (46F - cold holding), suggested rapid chill on item p. Retemp at 43F Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot box cafe area- pork (126F - Hot Holding), suggested rapid reheat on item, operator reheated and temped at 179 Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu serves poached eggs for Benedict's, operator added asterisk to menu Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at expo line Corrected On-Site
Food safety inspection conducted on 10/5/2023 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).